Carrot Pineapple Muffins

  • Carrot Pineapple Muffins

    I have to be honest: I don’t really remember making these muffins, like at all.

    This picture somehow appeared while downloading photos of desserts I distinctly do remember making (like the Hazelnut Layer Brownies that you’re going to go all apeshit for when I get around to posting the recipe around August-ish).  I know I made these muffins- don’t think I bought them at a farmer’s market and then brought them home to photograph and try and to pass off as my own.  (Do some bloggers actually do that sneaky stuff?  I might screw stuff up, regularly, but at least I abide by a strict moral code while baking some of the unhealthiest foods possible.)

    I remember opening the can of pineapples, I remember not having coconut and being worried about it, I vaguely remember packaging some of the mini ones up for a dairy-free friend.  But the rest, well, let’s just say that I improvised a bit on the recipe below (I typed up what I think I would have baked on whatever day I made these), and let’s just also say that these muffins are so good that you might black out after eating them.


    Adapted from my Morning Glory Muffins recipe…

    1/2 cup golden raisins

    2 cups whole wheat pastry flour (or all-purpose flour is fine)

    1 cup packed brown sugar

    2 teaspoons baking soda

    2 teaspoons cinnamon

    1/2 teaspoon ground ginger

    1/2 teaspoon salt

    2 cups peeled & grated carrots

    3 tablespoons ground flax seeds (optional)

    3 eggs

    2/3 cup vegetable oil

    2 teaspoons vanilla extract

    1 8-oz can crushed pineapple, drained well

    1/4 cup pineapple juice (reserved from can)


    1 1/2 cups confectioners’ sugar

    1 tablespoon pineapple juice (reserved from can)

    1. Preheat oven to 375° and grease a 12-cup muffin pan (with or without liners).
    2. In a small bowl, soak raisins in hot water to soften (submerge so that raisins are covered with water).
    3. In a large bowl, whisk the next 6 dry ingredients (flour through salt).  Stir in the carrots and flax seeds.
    4. In a medium bowl, whisk together the eggs, oil, vanilla, pineapple and pineapple juice.  Pour into dry mixture, add the drained raisins, and stir until evenly moistened.
    5. Scoop batter into muffin cups (they will be quite full) and bake for 25 minutes, until a cake tester comes out clean.  Remove from oven and cool on a rack for a few minutes, then tip muffins out of the muffin pan to finish cooling.
    6. GLAZE: in a small cup, stir confectioners’ sugar and pineapple juice together until smooth (adding more sugar or juice for desired consistency, like honey).  Brush over the tops of muffins and allow to set.


    • Feeling healthy? Skip the glaze on top; the muffins will still be good without it.
    • No golden raisins?  They are annoyingly pricey.  Use regular raisins or forego them altogether.
    • Want something crunchy?  Add 1/2 cup chopped toasted walnuts or pecans to the batter.  (Toast them first for best flavor.)  Actually, chopped up and toasted macadamia nuts would be great…
    • These freeze well if wrapped in an air-tight container, like a ziplock bag.
    • Enjoy!


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    July 16th, 2016 | More Sweets Please | No Comments | Tags: ,

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